Ingredients
The following ingredients have 8 Servings
- 4 cups broccoli florets (from 2 small heads)
- 4 cups cauliflower florets (from 1 small head)
- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves (minced)
- 1/8 teaspoon crushed red pepper (optional)
- 1/2 pound sharp Cheddar cheese (coarsely shredded (2 cups))
- 1 cup coarse plain dry bread crumbs (or crushed rice chex for gluten free)
- Salt and freshly ground pepper
Instruction
- Grease your 4 qt crock pot.
- In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant. Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese with the vegetables. Transfer to the crock pot and sprinkle with the remaining cheese.
- In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese.
- Cook on high for 1 hour or low for 2 hours.Gluten Free
- Be sure to use crushed Rice chex instead of bread crumbs or other gluten free bread crumb
